Macedonian Chevapi and Garlic Dip

macedonian chevapi and garlic dip


800g beef mince
1 small brown onion,
choppedsalt and pepper, to taste
4 cucumbers, sliced
1 small red onion, sliced
½ cup torn mint leaves
½ cup crumbled fetta cheese
balsamic vinegar and olive oil, to serve 

Garlic dip
4 small green or red chillies
2 cloves garlic
2 teaspoons sea salt flakes
¼ cup boiling water
½ x 250g tub light sour cream
balsamic vinegar and olive oil, to taste


To make garlic dip, cook chillies over a heated barbecue plate, grill pan or frying pan until slightly blackened and soft. Bash garlic and salt in a mortar with a pestle until crushed. Stir in water and then sour cream. Add a splash of vinegar and olive oil.
Place onion in a food processor, process until minced. Add mince and season with salt and pepper. Process until well combined. Roll chevapi mixture into sausage shapes (about 1/3 cup mixture for each sausage).
Cook chevapi on a heated barbecue plate, grill pan or frying pan for about 10 minutes or until browned all over and cooked through.
To make cucumber salad, arrange cucumbers on a serving platter, top with onion and fetta and serve drizzled with balsamic and olive oil.
Serve chevapi with cucumber salad, crusty bread and garlic dip.

Copyright © 2005 | Privacy Policy | Terms of Use